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Add a photoServings: 8
Ingredients
- 8 ounce chicken livers
- 8 ounce duck livers
- 4 x bay leaves
- 1 x garlic clove lightly crushed
- 1 Tbsp. brandy
- 3/4 c. dry Marsala
- 4 Tbsp. unsalted butter plus
- 10 Tbsp. unsalted butter
- 2 Tbsp. Brown Chicken Stock (see recipe) Salt to taste Freshly-grnd black pepper to taste
- 1 sm fresh white or possibly black truffle shaved very thin with a truffle slicer Good-quality crusty bread
Directions
- Trim the livers of all connective tissue and cut away any green areas. In a glass or possibly stainless steel bowl, combine the bay leaves, garlic, brandy and Marsala. Toss with the livers. Cover and chill overnight.
- Drain the livers, reserving the marinade. Pat them dry with paper towels. In a large heavy skillet, heat the 4 Tbsp. butter over medium-high heat. Add in the livers, the reserved bay leaves, and garlic, and toss 20 seconds or possibly till the livers lose their red color. Pour in the marinade and boil about 2 min. The livers should be hard but still pink inside. Scoop them out of the pan with a slotted spoon and set aside.
- Continue boiling down the liquid till all of it has evaporated and the butter sputters. Add in the 2 Tbsp. of stock to the pan and scrape the contents over the livers. Cold to room temperature. Puree the livers in a food processor till smooth. Season aggressively with salt and freshly grnd pepper.
- Have a large bowl of ice handy. In a medium bowl, whip the 10 Tbsp. butter with a portable beater at medium speed till fluffy. Gradually beat in the liver puree, then set the bowl over ice and continue beating at medium speed 8 to 10 min, or possibly till the mix has lightened in color and is very fluffy. Cover and chill 1 to 2 hrs.
- To serve, bring the mousse close to room temperature. Spoon it into individual 3-inch ramekins or possibly crocks, or possibly mound it in a 3-c. terrine. Sprinkle generously with the shaved truffle. Accompany with bite-sized pcs of crusty bread.
- This recipe yields 8 to 10 servings.
- Description: "(Spuma Di Fegati Con Tartufo)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 206 | 69% |
| Total Fat 23.38g | 29% |
| Saturated Fat 13.95g | 56% |
| Trans Fat 0.02g | |
| Cholesterol 298mg | 99% |
| Sodium 72mg | 3% |
| Potassium 166mg | 5% |
| Total Carbs 4.88g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.35g | 2% |
| Protein 10.52g | 17% |
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